Puchero Cordero

4 lamb shanks
2 small tins tomatoes
4 garlic cloves
4 chipotle chillies
8 baby chorizos
2 large onions
1 sweet potato
half a celeriac
1 carrot
bunch of coriander, chopped
1 jalapeno chilli
half a bottle of spanish red wine
seasoning
oil

Serves: 4 People

Roast the lamb shanks in a high oven for half hour until browned. Fry the roughly chopped onions and garlic in oil for a few minutes, then add the chorizo and fry together for two minutes. Add a large diced sweet potato, together with celeriac, carrot and jalapeno chilli, and fry for a further five minutes. Now add the tinned tomatoes, chipotle chilli and red wine. Bring to the boil, reduce heat and season well. Put the browned lamb shanks and the sauce into a large covered crock pot or similar, and cook in medium oven for an hour and a half until the meat is really tender. It should be falling off the bone. Serve!